Sunday, October 11, 2009

About two weeks ago Stacey over at Stacey Snacks featured a salmon bake with bread & tomatoes that I thought would be a great new way to eat salmon. When I told Matt I was going add it to the weekly menu he turned up his nose & said he was very dubious of it. Every time I mentioned it his reaction was "I don't know about that." Still I went ahead with making it since I trusted Stacey wouldn't steer us wrong. Then, I found some beautiful late season orange cherry tomatoes at the farmer's market that sealed the deal for making this dish.I pretty much stuck to the recipe exactly except I left out the capers (the ones in my fridge were best before Nov. 2007!). I didn't want to buy a whole loaf of ciabatta to use just a few slices so I bought a ciabatta roll & it was the perfect size. The dish was super easy to put together & smelled great baking.

And the result? Every little bit of the dish was eaten up & Matt said he would definitely have it again. We would change one thing next time though & toast the bread separately then mix it into the roasted salmon & tomatoes, that way it would be crisp all over instead of having mushy bits which we think would be better.

kat... sometimes "sticking to our guns" changes our perceptions and opens our taste for new things. I liked how you altered this recipe to fit your needs ~ after all ~ cooking is an interpretation of the ingredients.

I made Jamie Oliver's Chicken Caesar, and it was a similar thing (you bake the bread in with the chicken) so I started the bread with the chix and then toasted it up separately after to have the flavor. Not sure the salmon will cook that long, but thought I would mention it :)